These little bars of deliciousness are, like the Norfolk Scone, inspired by Jennie Reekie’s Cakes, Pastries and Bread book. I have altered her recipe though replacing half the flour with ground almonds to make them more almondy, taken out Jennie’s cinnamon addition and changing the method, so they really are only a doff of the hat to Jennie. Mine are more macaroon to Jennie’s shortbread. In fact, if you pinned me down to describing them I would say that they are a hybrid macaroon/shortbread. A bit like the Norfolk Scone being a hybrid scone/eccles cake. There seems to be a pattern forming here…
They are quick to make and very, very tempting.
50g caster sugar
75g plain flour
75g ground almonds
1 egg, beaten, for glazing
25g flaked almonds
1 tablespoon granulated sugar
Line a 20cm square tin with baking paper and preheat the oven to 180°c, gas mark 4 or use the middle shelf of the Aga baking oven.
I use a food processor and whizz the butter, caster sugar, flour and almonds until the mixture begins to form a ball.
If you don’t have a processor then rub the butter into the flour, almonds and sugar. You will start with a breadcrumb texture and then it should start to bind together to form a ball.
Press the mixture into a 20cm square tin using the palm of your hand to level the surface. Using a pastry brush, brush all over with the beaten egg. Prick all over with the tines of a fork and sprinkle over the almonds and granulated sugar.
Place in the preheated oven and bake for 15-20 minutes until golden brown. Cut into fingers whilst still warm, lift the baking paper out of the tin and place onto a cooling tray.